1.5 lbs boneless chicken tenders or chicken breasts cut in half long ways or even thirds if they are large)
1/2 cup almond flour
1-1/2 tsp paprika
1 tsp garlic powder
Salt and Pepper to taste (I used 1 tsp seasoning salt)
Optional: 1/2 tsp cayenne pepper (if you like spicy, I suggest adding this)
Preheat oven to 450.
Spray a baking pan with non stick cooking spray.
Mix almond flour and all seasonings on a large plate or in a bowl.
Lightly coat each chicken tender with the flour mixture on all sides and place in the baking pan.
Bake for 25 minutes or until no pink remains. (Check by cutting into the thickest piece of chicken)
These are not crispy chicken tenders! If you prefer crispy, begin by lightly coating your chicken with flour. Beat 2 eggs in a bowl and dip your flour coated chicken in them. After this you follow the recipe, but instead of almond flour, use panko or another bread crumb. This should yield a more crispy tender.